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New Customers Save $30 off $100+* with code MARCHNEW30
New Customers Save $30* with code MARCHNEW30
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Isabel Mondavi Chardonnay 2009
SERVING SUGGESTIONS The Isabel Mondavi Chardonnay is an ideal complement to a variety of dishes thanks to its lively acidity, layered fruit, and impeccable balance. Pair with white meats, baked fish, and cheeses made from cow or goat milk.
ABOUT US The Isabel Mondavi wines are made by Isabel's son, 4 th generation winemaker, Rob Mondavi Jr. Crafted in a refined, lower alcohol style, the wines from Isabel Mondavi are intended to complement rather than compete with the meal.
These words embody Isabel Mondavi's joie de vivre - and the panache she used to fashion her own brand - I'M Wines.
Named for her initials, I'M Wines was created after Isabel asked her son Rob, a winemaker, to make a Rosé from the family's Cabernet Sauvignon to serve at her weekly luncheon for a group of friends. Isabel expected 20 cases; Rob gave her 300, presenting both a problem and a solution. Though the lunch gathering could not hope to drink the entire production, the wine was impressive enough to make a name for itself on the market. Thus, the label was born. In addition to I'M Rosé, it includes I'M Chardonnay, with a Pinot Noir in the works.
Armed with nearly 40 years of experience as a close witness and advisor to the wine business, Isabel refused to be encumbered by industry standards when creating her label. Her Napa Valley Cabernet is pink, not the traditional deep red. She didn't stop there. Since she is a fan of Sonoma County Chardonnay, Rob has made her one in the style she loves best.
Every aspect of the brand is family based. Dina, Isabel's daughter, worked with her mother and a designer to create the label and the aesthetics of the bottle. The unusual use of a Bordeaux shape for the Chardonnay bottle was chosen by Dina because Isabel finds it easier to pour.
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.
Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.
In the Glass
When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.
Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.
Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.